Fabbri Nutty Nero and Fiordilatte

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Ingredients
  • 3000 g plain base  
  • Nutty Nero to taste  
Image

Procedure 

Churn the mixture and then, during the extraction process, construct a layered tub of gelato, alternating the layers of fiordilatte with the Nutty Nero. Smooth the last layer well and press it down before topping with the Nutty Nero.  

Altre ricette divise per